Satan's Circus

Bon Appétit (May 2013)

Sometimes, we just can't help but make a dish just because of its name. 

This time, we've fallen for a cocktail called Satan's Circus, featured in Bon Appétit as part of a story about hotel bars. Satan's Circus comes from the NoMad Hotel's bar in New York City.  

(Incidentally, a book called Satan's Circus is about "a square mile of Midtown Manhattan where vice ruled, sin flourished, and depravity danced in every doorway." Though NoMad isn't in Midtown, we're assuming the cocktail takes its name from that infamous neighborhood.) 

The drinks mixes rye, cherry liqueur, a chile-infused Aperol and lemon juice for a drink that has a wonderful heat. The spicy-bitter combination is really excellent.

We're not quite wishing you vice, sin, and depravity for your weekend ahead, but we recommend that you mix yourself a Satan's Circus and see where the weekend takes you. 

 

 

Satan's Circus
Bon Appétit (May 2013), recipe by the NoMad Library Bar
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(This photo: Danny Kim for Bon Appétit)

Notes from Zach and Clay of The Bitten Word:

• We subbed Luxardo for Heering Cherry Liquer, because we had Luxardo on hand.
• We also subbed Campari for Aperol, also because we had it on hand. 

Makes 1 drink

Combine 2 ounces rye whiskey, 3/4 ounce Heering Cherry Liqueur, 3/4 ounce Chile-Infused Aperol (recipe below), and 3/4 ounce fresh lemon juice in a cocktail shaker. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.

 

Chile-Infused Aperol
Bon Appétit (May 2013), recipe by the NoMad Library Bar 

Makes 6 ounces

Combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.